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pressure canner recipes

Last post Sep 26, 2003 2:12 AM by Poll_KY_of_the_Purple_Ilk . 9 replies.


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  • pressure canner recipes
    I am ISO recipes for soups, stews, meats, etc. for pressure canning. Thank you very much
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  • RE: pressure canner recipes
    Canned Tomato Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 quarts ripe tomatoes
    1 large celery bunch
    6 large onions
    1 bunch parsley
    1/2 cup butter
    3/4 cup flour - (to 1 cup)
    1/2 cup sugar - (to 1 cup)
    1/4 teaspoon salt - (to 1/2 tspn)
    1/4 teaspoon cayenne

    Wash and cut vegetables. Boil until very soft. Press through sieve, discard solid parts. Return strained vegetables to heat.

    In small saucepan melt butter, add flour, sugar, salt and cayenne; stir well. When blended, slowly mix with strained vegetables. Heat to boiling point and let cook until thickened, stirring frequently.

    Pour into hot sterilized jars and close immediately to seal.

    This recipe yields about 9 quarts.

    Comments: Larger amounts of flour, sugar, salt and cayenne yield a thicker, spicier soup. Use amounts to suit your tastes.

    Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"

    Yield:"9 quarts"
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  • RE: pressure canner recipes

    Canned Vegetable Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 quarts chopped peeled cored tomatoes
    1 1/2 quarts cubed peeled potatoes
    1 1/2 quarts carrots in 3/4" slices
    1 quart lima beans
    1 quart uncooked cut corn -- (abt 9 ears)
    2 cups sliced 1-inch celery -- (abt 4 stalks)
    2 cups chopped onions -- (abt 2 med)
    Salt -- (optional), to taste
    Freshly-ground black pepper -- (optional), to taste

    Combine vegetables in large saucepan. Add 1 1/2 quarts water; boil 5 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headroom. Adjust 2-piece canning caps. Process pints 1 hour, quarts 1 hour 15 minutes, at 10 pounds pressure in pressure canner. Begin timing when canner is at proper pressure.

    Remove from canner according to canner's manual. Place jars on dish towels and let cool. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete. Either place in refrigerator and eat soon, or reseal according to manual instructions.

    This recipe yields 7 quarts.

    Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"

    Yield: "7 quarts"
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  • RE: pressure canner recipes
    Canned Vegetable-Beef Stew

    Recipe By :by Janet Greene, Ruth Hertzberg and Beatrice Vaughan
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups lean beef (chuck is good) in 1" cubes
    4 cups new potatoes in 1/2" cubes
    4 cups carrots in 1/2" pieces
    4 cups peeled small whole onions
    1 1/2 cups coarsely-chopped celery
    Boiling water -- if needed
    Salt -- (optional)

    Note: This recipe has no seasonings, which would be affected by the high temperature at which the stew cooks. When reheating the canned mixture, finish the stew by adding tomato sauce, seasonings, beef broth or whatever you might use when making beef stew.

    Put meat in large bowl; add vegetables and mix with meat. Pack firmly into clean, hot pint jars, leaving 1-inch of headroom. Divide juices collected in bowl among jars, adding 1/4 cup boiling water to each jar if needed to fill. (Add optional 1/2 teaspoon salt to each pint jar.) Wipe sealing rims of jars. Adjust 2-piece screw-band lids to tighten.

    Once pressure has been attained, begin timing and process in pressure canner at 10 pounds pressure for 60 minutes. Follow manual instructions for releasing pressure and remove jars promptly to wooden surface or surface topped with newspapers or dish towels. Check lids for seals by pressing flat part in; if it stays in, it is sealed. If jar is not sealed, reprocess or store in refrigerator and use soon. Let sit overnight to cool before storing in cool, dry place.

    This recipe yields 7 to 8 pints.

    Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"

    Yield: "7 to 8 pints"
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  • RE: pressure canner recipes
    Canning Vegetable Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 quarts chopped cored, peeled tomatoes
    (abt 12 large tomatoes)
    1 1/2 quarts water
    1 1/2 quarts cubed peeled potatoes - (abt 6 med)
    1 1/2 quarts sliced peeled carrots - (abt 12 med)
    1 quart shelled lima beans
    1 quart uncooked corn kernels - (abt 9 ears)
    2 cups sliced celery
    2 cups chopped onions
    Salt

    Organize and prepare ingredients, equipment, and work area. Combine all the ingredients except the salt in a large kettle, heat to boiling, and boil 5 minutes.

    Pour or ladle boiling soup into hot jars to within 1-inch of tops. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon to each quart. Run a slim non metal tool down along the inside of each jar to release any air bubbles. Add more boiling soup, if necessary, to bring to within 1-inch of the tops.

    Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process at 10 pounds pressure, 55 minutes for pints, 1 hour and 25 minutes for quarts. Follow manufacturer's directions for your canner.

    This recipe yields about 7 quarts.

    Comments: You can use any combination of vegetables you like for this easy soup. Chop or dice the vegetables so pieces are about the same size. Process for the time of the vegetable that needs the longest processing.

    Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"

    Yield: "7 quarts"
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  • RE: pressure canner recipes
    Spiced Tomato Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 quarts chopped peeled cored tomatoes
    3 1/2 cups chopped onions
    2 1/2 cups chopped celery
    2 cups chopped sweet red peppers
    1 cup sliced carrots
    7 bay leaves
    1 tablespoon whole cloves
    1 garlic clove
    1 cup brown sugar
    2 teaspoons salt

    Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

    Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and garlic in a large saucepot. Simmer until soft. Press through a sieve or food mill. Add sugar and salt. Cook over medium heat 15 minutes.

    Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

    Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

    This recipe yields about 4 pints.

    Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"
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  • RE: pressure canner recipes
    10 Bean Soup
    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup black beans
    1/2 cup kidney beans
    1/2 cup navy beans
    1/2 cup pinto beans
    1/2 cup Great Northern beans
    1/4 cup blackeye peas
    1/4 cup chick peas
    1/4 cup split peas
    1/4 cup lentils
    1/2 cup fresh-cut green beans
    2 bay leaves
    1 tablespoon tarragon
    1 tablespoon summer savory
    Salt -- to taste
    Ground black pepper -- to taste

    Combine all dried beans and cover with cold water. Soak in a cool place, about 12 to 18 hours.

    Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

    Drain dried beans. Cover dried beans with water by 2 inches in a large saucepot. Add green beans, bay leaves and spices. Bring to a boil; boil 30 minutes. Remove bay leaves.

    Pack hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

    Process 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

    This recipe yields about 6 quarts.

    Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"

    Yield: "6 quarts"
    False
  • RE: pressure canner recipes

    Tomato Bisque

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    20 pounds tomatoes - (abt 3 doz large) -- cored, and
    coarsely chopped
    2 tablespoons celery seed
    2 tablespoons whole allspice
    1 tablespoon dried tarragon
    4 garlic cloves -- crushed
    1 cup sugar -- or to taste
    1/2 cup lemon juice -- plus
    2 tablespoons lemon juice
    2 tablespoons salt

    Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

    Simmer tomatoes about 30 minutes in a large covered saucepot. Press tomatoes through a sieve or food mill. Return tomato purée to saucepot.

    Combine celery seed, allspice, tarragon and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt to saucepot. Simmer, covered, for 20 minutes. Remove spice bag.

    Carefully ladle hot bisque into hot jars, leaving 1/2-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

    Process quarts 45 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

    This recipe yields about 5 quarts.

    To serve: Heat bisque and top with grated parmesan cheese or sour cream.

    Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"
    "
    Yield: "5 quarts"
    False
  • RE: pressure canner recipes
    Tomato Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews
    Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    7 quarts tomatoes -- chopped
    4 cups chopped celery - (abt 7 stalks)
    3 cups chopped onions
    1 small or 1/2 large green pepper -- chopped
    (use more if you like peppers)
    7 cloves garlic or 3 large elephant garlic cloves -- chopped
    7 sprigs fresh parsley -- chopped
    (or 3 tbspns dried parsley)
    6 bay leaves
    (or 1/2 tspn ground bay leaf)
    5 whole cloves
    (or 1/4 tspn ground cloves)
    4 tablespoon salt
    1 cup very hot water
    3/4 cup butter or margarine
    1 1/2 cups flour
    1 1/2 cups sugar
    2 tablespoons paprika
    3 tablespoons lemon juice

    Combine first 8 ingredients in large kettle over low fire and cook till all vegetables are tender (about 30 minutes). Remove from fire and put through sieve or food mill. Return to kettle to bring up to a boil.

    Meanwhile melt butter in hot water, add sugar, flour, salt and paprika. Beat into a paste, add slowly to kettle, stirring to blend. Add lemon juice and stir all until blended.

    Bring up to a bubble, lower heat and ladle into hot sterilized pint jars, adjust 2 piece lids and process in pressure canner for 60 minutes at 10 pounds pressure. Adjust pressure for altitude if necessary.

    To serve, add equal amount of water or milk.

    This recipe yields 16 to 17 pints.

    Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"

    Yield: "16 to 17 pints"
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  • RE: pressure canner recipes
    Vegetable Soup

    Recipe By :n/a
    Serving Size : 0 Preparation Time :0:00
    Categories : Canning Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 quarts chopped peeled cored tomatoes - -- (abt 12 large)
    1 1/2 quarts cubed peeled potatoes - (abt 6 med)
    1 1/2 quarts carrots in 3/4" slices - (abt 12 med)
    1 quart green lima beans
    1 quart cut corn - (abt 9 ears) -- uncooked
    2 cups celery in 1" slices - (abt 4 stalks)
    2 cups chopped onions - (abt 2 med)
    1 1/2 quarts water
    Salt -- to taste
    Ground black pepper -- to taste

    Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

    Combine all vegetables in a large saucepot. Add water; boil 5 minutes. Season with salt and pepper, if desired.

    Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

    Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. For elevations higher than 1,000 feet, increase pressure accordingly following cooker manufacturer's recommendation.

    This recipe yields about 14 pints or 7 quarts.

    Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"

    Yield: "14 pints"
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